Easy Easter Bread Recipe (Orange Almond Sweet Bread)

Easy Easter Bread Recipe (Orange Almond Sweet Bread)

Bake the Easy Easter Bread Recipe (Orange Almond Sweet Bread) for a bright, almond-scented braided loaf perfect for sharing.

Prep Time182 minutes
Cook Time55 minutes
Total Time237 minutes
Yield1

Ingredients

Instructions

Step 1: Warm the milk and melt the butter

Gently warm the whole milk with the unsalted butter and almond extract until the mixture reaches a lukewarm 120–130°F (use an instant-read thermometer if you like). The goal is a warm, slightly glossy liquid with melted butter suspended in the milk—comfortable to the touch, not hot—so it will activate the yeast without killing it. Set this warm jug of milk and butter aside while you work the dry aromatics.

Step 2: Zest, sugar and the first dry mix

Place the granulated sugar and orange zest in the stand mixer bowl fitted with the paddle (a matte grey ceramic mixing bowl works beautifully here). With your fingertips rub the zest into the sugar until the sugar is orange-scented and slightly moist-looking—tiny oil-streaked granules clinging together. Add the active dry yeast, kosher salt, and two cups of the all-purpose flour, and pulse on low just until those dry ingredients look evenly distributed: a pale, grainy mixture flecked with bright orange zest.

Step 3: Add the warm milk and begin mixing

Pour the warm milk-and-butter jug into the grey mixing bowl and beat on medium-low for two minutes. The bowl will show a soft, sticky batter taking shape—shiny, elastic strands beginning to form as the hydration is absorbed. This is the first major transformation from dusty dry ingredients to an active, cohesive dough mass.

Step 4: Enrich with eggs and finish the dough in the mixer

Add the lightly beaten eggs into the bowl and beat two more minutes; the dough will deepen in color and gain shear and stretch. Gradually add the remaining four cups of flour and continue mixing until a soft, shaggy dough forms. Increase the mixer to medium-high and continue until the dough pulls away from the sides of the bowl and looks tacky but cohesive, about five minutes—the texture should be shaggy, slightly sticky, and shiny from the butter.

Step 5: Knead to a smooth elastic dough

Turn the sticky mass onto your lightly floured painted pine surface and knead by hand 6–8 minutes, adding flour sparingly as needed, until the dough is smooth, elastic, and slightly springy. The surface will show a satiny, well-developed gluten network: no longer sticky to the touch, with faint stretch marks and a clean, taut skin.

Step 6: First rise to doubled volume

Place the dough upside down in a lightly buttered large bowl, then turn it so the whole surface is coated with butter. Cover the bowl with plastic wrap and set in a warm draft-free spot until doubled in size, about 1–1½ hours. When fully risen, the dough should be pillowy, domed, and full of small gas pockets when gently pressed.

Step 7: Shape into ropes and braid; set for final proof

Punch the dough down and move it to the floured painted pine surface. Cut into thirds and gently roll each third into a 20-inch rope—smooth, taut strands with minimal tearing. Transfer the ropes to a parchment-lined rectangular baking sheet, press them together at one end, and braid into a three-strand loaf, tucking the ends neatly under. Cover the braid with lightly sprayed plastic wrap and let it rise again until doubled (30 minutes–1 hour).

Step 8: Egg wash and festive topping

In a small glass bowl whisk the remaining large egg with cold water to make a glossy egg wash. When the braided loaf has puffed, gently brush the surface with the egg wash and scatter the honey-roasted sliced almonds and pastel sprinkles, concentrating most of the toppings toward the middle so they remain visible after the loaf spreads in the oven. The egg wash should leave a thin, even sheen on the dough.

Step 9: Bake, cool, and slice

Bake the loaf until the crust is a warm, deep golden brown and the bottom sounds hollow when tapped, about 40–55 minutes. Remove the bread from the baking sheet to a cooling rack and let it cool for 30 minutes so the crumb sets—when sliced the interior should be soft, tender, and threaded with orange-scented pockets and a faint sheen from the enriched dough.

Notes